Cut the Romanesco into florets. Put in a baking dish with the garlic cloves and toss in 2 tablespoon olive oil. Season with salt and pepper and roast.
After the Romanesco and garlic have been in the oven for 15 minutes, remove the garlic to a plate to cool slightly. Toss the Romanesco and keep warm in the oven.
Meanwhile put a large pan of salted water on to boil. Cook the pasta according to packet instructions.
Squeeze the garlic from the skins into a large frying pan and mash up with a fork. Add 2 tablespoons olive oil to the frying pan. Heat, then add the breadcrumbs, tossing them from time to time until golden.
Add a splash of vinegar, the sun-dried tomatoes, olives and season with salt and pepper. Cook for 2 minutes, then remove from the heat.
When the pasta is cooked, drain and toss with the breadcrumbs, Parmesan and roasted Romanesco. Check the seasoning and serve.